A great combination of sweet and tart!
2 cups almond flour
1/4 cup coconut oil, melted
1/4 cup grade B maple syrup
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 tsp baking soda
1/4 tsp sea salt
1 cup fresh raspberries (if frozen, thaw first)
1/2 cup dark chocolate chips (at least 70% dark)
Preheat oven to 350 degrees and line a muffin tin with 12 paper liners. Combine all the ingredients except for the raspberries and dark chocolate chips and mix well, until the batter is a uniform consistency. Gently fold in the raspberries and dark chocolate chips, until they are spread throughout the batter. Using a 1/4 cup to measure, drop batter into muffin liners and bake for 15 minutes, turning the pan halfway through for even baking. The final muffins should be golden brown around the edges and firm in the center. Stick a toothpick into the centers to ensure they are cooked through. May need to cook several minutes longer, depending on consistency. Allow to cool in the pan for 15 minutes, then remove to cool completely.
DID YOU MAKE THIS DISH? SHOW US! #WISDOMSEEKERS